I just cut the grapefruit in half and put the toppings on (that is what the original recipe calls for) because I find it easier to scoop out the flesh when it is warm and softer.
Simple and delicious! I usually just eat these things cold with a bit of Splenda but this was really nice change. I just cut the grapefruit in half cut it into sections and loosed it - didn't bother with anything else. I used Land O Lakes light butter and added a little nutmeg along with the cinnamon. Very easy and very good!
Again, my laziness prevails and I just loosen the sections with a knife but don't bother to remove the sections and all that. I also skipped the butter - although Smart Balance or other non-hydrogenated spreads will work. I just didn't feel that butter and grapefruit belonged together. I used brown sugar and a little cinnamon, nutmeg and cloves, and that made these smell and taste wonderful! Reminded me of something served at a nice bed & breakfast in Maine.
A friend gifted us with a box of Texas grapefruit and I needed to find a way to get my family to eat them all so searched under "ingredients" for grapefruit. (There's not much!) I sectioned the grapefruit and left them in the skins. 3 minutes under the broiler was not enough to heat the grapefruit through so the top was warm and the bottom was cold. I would leave in the broiler a little longer next time. Got rid of some grapefruit though!
I just brought back 5 lbs. of fresh pink grapefruit from my parents tree in Florida and decided to try this recipe. I keep my grapefruits at room temperature on my counter. After cutting out the grapefruit I cut another one and removed the fruit and placed in a bowl (1 1/2 grapefruits). Next I took another small bowl and mixed the cinnamon and sugar together then drained the grapefruit (to drink) and ladled into ONE shell. I was intrigued by the addition of the butter so I decided to try adding it. The most time consuming part was tearing out the inside of the fruit so I used kitchen shears to make it easier and faster. If I were to make it again I would cut down on the cinnamon. Frankly it's just easier (and less time consuming) to cut and half sprinkle with sugar or slenda and cut the sections and eat!
Had this for New Years morning, with a sweet bread from our favorite bakery and a slice of egg casserole. So pretty! I used honey instead of white sugar, and totally forgot the butter - didn't miss it.
I enjoyed this at work today. I used a combination of 2tsp brown surgar and 1/2tsp white surgar and sprinkled with cinnamon and dotted with butter per half of grapefruit.
i thought this recipe was a great interesting way to eat grapefruit. really interesting tastes and it was really quick and easy to do.
I did what I always do to 'prepare' grapefruit - slice the sections and around the edge without actually removing the fruit. I also used Smart Balance and Splenda as my diet has been horrible this week. This was very light and refreshing. Thanks!
This was just ok. I think I'll keep eating my grapefruit plain like I always do.
